pasta e fagioli

pasta e fagioli

Pasta e Fagioli

Preparation Time: ~3 hours 15 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 400g ditaloni or ditalini (short cut maccheroni)
  • 200g dried haricot beans
  • 80g bacon
  • 1 x 500g tin of peeled plum tomatoes
  • garlic
  • basil
  • 1 stick of celery
  • 1 hot chilli pepper
  • grated Parmigiano Reggiano cheese
  • extra virgin olive oil
  • salt

Wash the beans under running water and place in a large saucepan with roughly 3 litres of cold water. Cover with a lid and place on the heat, until the water boils. Add the celery, garlic clove and a few basil leaves, all finely chopped.

Also add the tin of plum tomatoes, diced. Continue cooking the beans, checking now and then. After a couple of hours, chop and add the bacon, a piece of hot chilli pepper, 50g of oil and salt to taste. Continue cooking for another hour (total cooking time required for this recipe is 3 hours, as the beans are not soaked in advance). Add the ditaloni, or ditalini, and cook “al dente”.

Test the soup, adjust seasoning, then pour into a soup tureen; serve hot or warm, depending on the season. If prepared in summertime, use fresh white beans in place of dried ones, and cook for only 1 hour. Serve soup with generous amounts of grated Parmigiano Reggiano cheese to be sprinkled on individually.